초록 ▼

A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vesse

A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film having a melt temperature above that of a temperature used in conventional hot oil frying processes, a heat transfer rate of an effective value to substantially instantaneously transfer heat from the liquid cooking medium to create an effective frying temperature upon the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures when submerged within the liquid cooking medium, thereby effectively transferring heat to all food item surfaces.

대표청구항 ▼

What is claimed is: 1. A system for barrier submersion cooking comprising: a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when lowered into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium; and a rack for lo

What is claimed is: 1. A system for barrier submersion cooking comprising: a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when lowered into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium; and a rack for lowering the pouch into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium; wherein the rack comprises a body having a top, an open front side for receiving a pouch; a bottom support member for supporting the pouch, and a rear side, the body dimensioned such that the pouch can only enter and exit through the open front side, the body dimensioned such that a floating pouch is directed away from the open front side, the body effectively liquid permeable to allow a liquid to freely flow within the body; a handle attached to the body for carrying the rack; a hanger attached to the body positioned for suspending said rack when hung on a rack hanger; and, wherein the pouch is formed of liquid impermeable food grade pliable polymer film having a melt temperature above that of a temperature used in conventional hot oil frying processes, a heat transfer rate of an effective value to substantially instantaneously transfer heat from the liquid cooking medium to create an effective frying temperature of about 350 degrees to about 400 degrees F. upon the food item, such that the pouch will collapse on itself when exposed to hydrostatic pressures when submerged within the liquid cooking medium. 2. The system of claim 1 further comprising a slanted cross member attached within the body effectively dimensioned and located to direct a floating pouch away from the open front side. 3. The system of claim 2 wherein the slanted cross member is attached such that a rear end is superior to a front end. 4. A system for barrier submersion cooking comprising: a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when lowered into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium; a rack for lowering the pouch into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium, wherein the pouch is formed of mylar and the rack comprises a body having a top, an open front side for receiving a pouch, a bottom support member for supporting the pouch, and a rear side, the body dimensioned such that the pouch can only enter and exit through the open front side, the body dimensioned such that a floating pouch is directed away from the open front side, the body effectively liquid permeable to allow a liquid to freely flow within the body; a handle attached to the body for carrying the rack; and a hanger attached to the body positioned for suspending the rack when hung on a rack hanger. 5. The system of claim 4 further comprising a slanted cross member attached within the body effectively dimensioned and located to direct a floating pouch away from the open front side. 6. The system of claim 5 wherein the slanted cross member is attached such that a rear end is superior to a front end.